Line a large baking sheet with parchment paper.
Thanksgiving salad with candied pecans. Cook mode prevent your screen from going dark. Web line a baking tray with parchment paper and set aside. Butternut squash soup or seasonal salad precedes sliced roast turkey with cornbread stuffing, mashed potatoes and gravy.
Bright, colorful and bursting with flavor—these thanksgiving salads will be right at home on any holiday table. Shake vigorously for a minute or so to incorporate, until emulsified. Web place greens in a large serving bowl (or divide among individual salad plates), layering in some of the apples, pecans, dried cranberries, and goat cheese as you build the salad.
Assemble the salad by arranging the lettuce greens on a serving platter, in a large bowl, or on individual plates. Thinly slice the pear and apple to lay throughout the bed of mixed greens. Tired of leftover turkey sandwiches?
Transfer to a sieve and shake out the water. Web toss together pecans, avocado oil, maple syrup, and salt, and spread out in a single layer on the baking sheet. In a medium bowl, whisk the maple syrup, vinegar, dijon mustard, salt, and black pepper.
But quick enough for family dinners, too! Spread the roasted brussels sprouts on a platter. Puree 1/4 cup each mayonnaise, sour cream,.
Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Combine all the greens with half the sliced pear and apple, all the dried cherries and half the candied pecans in a large bowl. The most time consuming part of this recipe is the roasted butternut squash.